Eggnog Gingerbread Trifle

By á-879

Combining two of the holiday season's best flavors, this dessert is easy to make and a crowd pleaser! If you are feeling fancy, you can pipe your top layer of whipped cream on the trifle. Since I normally travel with this dessert and put a lid on it, I just spread a nice thick layer on top and then sprinkle with some chopped dried cranberries and crumbled gingerbread cookies.

Ingredients

• 1 (14.5 ounce) package gingerbread cake mix
• 3 cups eggnog
• 1 (5.1 ounce) package instant vanilla pudding mix
• 2 cups heavy cream
• 1/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/4 cup sweetened dried cranberries, chopped (optional)
• 2 tablespoons gingersnap cookie crumbs (optional)

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.